A bacteriological study of ham souring
By: by C.N. McBryde.
Series: Bulletin / U.S. Department of Agriculture, Bureau of Animal Industry -- 132
Publisher: U.S. Dept. of Agriculture, Bureau of Animal Industry
Published: 1911
Place of publication: Washington, D.C
Language: eng
Number of pages: 55
Subjects: Ham -- Microbiology.
Table of contents: title: Introductory
pagenum: 7; title: Method of curing hams
pagenum: 8; title: Definition of souring
pagenum: 10; title: Classification of sour hams and location of sour areas
pagenum: 10; title: Method of detecting sour hams
pagenum: 12; title: Theories in regard to ham souring
pagenum: 12; title: Previous experimental work to determine cause of ham souring
pagenum: 13; title: The present experiments
pagenum: 14; title: Media employed
pagenum: 14; title: Method of procedure in examining hams
pagenum: 15; title: Results of examination of sour and sound hams
pagenum: 16; title: Histological changes in sour hams
pagenum: 17; title: Chemical analyses of sour and sound hams
pagenum: 18; title: Bacteriological examination of sour and sound hams
pagenum: 20; title: Inoculation experiments with hams
pagenum: 21; title: Probable method by which ham-souring bacillus enters hams
pagenum: 33; title: Possibility of infection prior to slaughter
pagenum: 33; title: Possible infection from pickling fluids
pagenum: 34; title: Experiment to show whether infection takes place from the cur- ing pickle
pagenum: 34; title: Possible infection through manipulation or handling
pagenum: 35; title: Infection from ham thermometers
pagenum: 35; title: Experiment to show whether hams become infected from ham thermometers
pagenum: 37; title: Infection from pumping needles
pagenum: 41; title: Infection from billhooks
pagenum: 42; title: Biological and morphological characteristics of the ham-souring bacillus
pagenum: 43; title: Conditions favorable to growth
pagenum: 43; title: Growth on different culture media
pagenum: 43; title: Morphology
pagenum: 46; title: Spore formation
pagenum: 46; title: Resistance to heat and chemical agents
pagenum: 47; title: Gas production
pagenum: 47; title: Acid production
pagenum: 48; title: Pathogenic properties
pagenum: 48; title: Nature of the bacillus
pagenum: 48; title: Prevention of ham souring
pagenum: 50; title: General summary and conclusions
pagenum: 53; title: Acknowledgments :
pagenum: 55